Today I'm writing you from gorgeous Palm Springs California - currently soaking up some morning sunshine and beautiful mountain vistas and looking forward to an afternoon hike.
But for right now - back to Meatless Monday business!
Its hard to feel like having stew when it is a zillion degrees and sunny here in Cali - however in many parts of the world the crisp fall air is chilling everyone out and some warm, grounding food is just what the body needs to feel well.
Enter the Roasted Cauliflower Stew.
The roasted cauliflower in this tomato based stew adds a wonderful earthy flavour. Cauliflower is packed with tons of vitamin C, potassium and fibre - all of which work to keep your immune system healthy which is so key when the weather starts cooling off.
This recipe is quick and keeps well as leftovers for tomorrow's lunch or in the freezer for a chilly winter day when you have no time to cook. Try it a big hunk of crispy, fresh baked multigrain bread. Yum.
Enjoy…
Roasted Cauliflower Stew
Serves 4
Ingredients
1 large head of cauliflower, cut into 2 inch pieces
2 Tbsp olive oil, divided
1 tsp garlic powder
1/2 white onion, chopped
2 cloves of garlic, minced
2 medium carrots, sliced into rounds
1 medium white potato, cut into small cubes
1 can of garbanzo beans, rinsed and drained
1 can or jar of diced tomatoes with their juices
2 cups vegetable broth
1 tsp cumin
freshly ground sea salt and pepper to taste
Instructions
Preheat the oven to 400. Cover two baking sheets with parchement paper. In a large mixing bowl drizzle the cauliflower pieces with 1 Tbsp of olive oil, garlic powder and sprinkle with salt and pepper. Mix well until the cauliflower is coated. Spread the cauliflower pieces on the two baking sheets and place in the oven uncovered for about 30 min or until the edges are golden brown and the pieces are tender.
While the cauliflower is roasting, sauté the onion and minced garlic in 1 Tbsp of olive oil in a large soup pot on medium low until the onion becomes slightly soft. Add carrots and potatoes and sauté for another 10 minutes. Stir in the veggie broth, cumin and tomatoes with their juices, bring to a boil and then let simmer on low.
Once the cauliflower is roasted, transfer it directly to the soup pot and add in the garbanzo beans. Season with salt and pepper if desired. Let the stew simmer for another 10 minutes with all ingredients.
Sending you sunshine, happiness and cauliflower stew love,
Kim
Kim
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